Perfect for fall breakfasts, this super-yummy easy snacking cake is a pumpkin spice latte you can chew. The cake layer is rich with pumpkin, pumpkin pie spice, and espresso, while the top is an espresso-flavored cheesecake layer. Perfect for chilly mornings, as a dessert for a fall meal, or a “wow” contribution to a fall potluck. The cheesecake “latte” layer is baked on top, not frosting. Adjustments to make this cake vegan by making a pumpkin spice coffee cake are at the bottom of the recipe.
The recipe uses instant espresso powder, which you can find in the coffee aisle of the grocery store in a jar.
Pumpkin Spice Latte Cake
Ingredients:
1 cup cooked pumpkin puree (about half a 15-ounce can)
1 1/4 cups white sugar, divided
1 1/2 T pumpkin pie spice
4 t. instant espresso powder, divided
1/2 t salt
1/2 cup cider vinegar
2 1/2 cups all-purpose flour’
1 T baking soda
1/2 cup canola or coconut oil
2 8-ounce packages cream cheese, softened
2 T cornstarch
1 egg
1/2 cup half and half or whole milk
Preheat oven to 350 degrees F.
Mix together pumpkin puree, 1 cup sugar, pumpkin pie spice, 2 t espresso powder, salt, and cider vinegar. Stir in flour and baking soda, then oil. Spread as evenly as possible into a 9 by 13 pan, put the pan on a baking sheet that’s bigger than the pan, and put in the oven. Bake for 10 minutes.
While the cake layer is baking, cream together with an electric mixer the cream cheese, 1/4 cup sugar, 2 t espresso powder, and cornstarch. Mix in the egg. Mix in the half and half.
When the cake has baked for 10 minutes, pull out the rack and the cake on the sheet carefully so you can pour the cream cheese mixture on top of the cake and spread it gently to cover the whole top, then scoot the cake, baking sheet, and rack back in place and close the oven door. Bake for 20 minutes, then turn off the oven and let sit in the warm over for 20 more minutes. Remove from oven to cool, and see how long you can wait before you can dig in.
Makes one 9 by 13 cake.
To make this cake vegan, omit the cheesecake layer and instead mix up 1/2 cup flour, 1/2 cup brown sugar, 2 t espresso powder, and 1/2 cup canola or coconut oil into a crumble and sprinkle on top before you bake it. Bake the entire cake for 30 minutes.
(c) Magda Pecsenye, Christmased.com
Magda Pecsenye runs Christmased.com and AskMoxie.org. She used to be a recipe developer in a former life.
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Nom nom nom!
For what it’s worth, I’ve been making pumpkin pie spiced coffee for years. I just dump pumpkin pie spices into the coffee filter (or grinder if I’m using whole spices) before I put the grounds in.
If you like that, try cardamom and ginger too.
Cheers!
So here’s a (probably) dumb question – how awful will this taste if I use the instant coffee that’s already in my cupboard instead of buying espresso powder?